Question on types of flour, from Bouchon Bakery book
I recently obtained a copy of T. Keller's Bouchin Bakery, which I greatly enjoyed. I am, however, perplexed by use of AP flour instead of bread flour throughout the book. Is there a reason for this? I assume this makes for a lighter crumb? I do note that most of the recipes specify to knead the dough for 20 mintues. Could the extended kneading time (I usually use 4 to 8 minutes) compensate for the lower gluten content in the AP flour? If using bread flour in these recipes, then, should one decrease kneading time?